|Pitted dates||16 , cut up|
|Figs||8 , cut up|
|Marshmallows||8 , cut up|
|Grated coconut||3 Tablespoon|
|Honey/Brown sugar||1 Tablespoon|
|Ground mixed spice||1⁄2 Teaspoon (Cloves, Nutmeg And Cinnamon)|
|Lemon||1⁄2 , juiced|
|Blanched toasted almonds||3⁄4 Cup (12 tbs), slivered|
|Curacao liqueur||4 Teaspoon|
Slice off the top 1/2 or 3/4 inch of the oranges and remove the flesh and membranes, keeping the skin intact.
Drain the juice into a bowl while you operate on the oranges.
Cut the orange meat into small pieces.
In a medium bowl mix the cut-up orange pieces, dates, figs, marsh-mallows, coconut, honey, spices, and lemon juice.
Put 1 tablespoon orange juice into each orange shell and fill the shells with the fruit mixture.
Arrange the stuffed oranges in a baking pan, sprinkle them with the almonds, and bake 30 minutes in a 350° oven.
Cool the oranges to lukewarm and pour 1/2 teaspoon of Curasao over each one before serving.